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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is based on a recipe in the Omaha paper from an Irish priest (See, we Irish can cook!) I changed it to suit my tastes better - obviously, the types of seafood you use is easily altered to fit your tastes. Ingredients:
4 cups stock |
3 tablespoons olive oil |
2 leeks, sliced thin |
5 cloves garlic |
12 ounces white wine (riesling or gewurztraminer work well) |
3 anchovy fillets |
20 ounces arborio rice |
1/2 lemon, zest and juice of |
1/4 cup fresh thyme |
6 ounces clam juice |
1 lb shrimp |
1/2 lb scallops |
1/2 lb calamari (uncooked and not breaded) |
2 tablespoons butter |
grated parmesan cheese |
Directions:
1. Heat stock to simmering.
2. Heat oil in large pot.
3. Add leeks, garlic, and 2 ounces wine.
4. Cook, continuously stirring, until leeks soften.
5. Add anchovies and stir until they dissolve (Even though most people don't eat anchovies, trust me- they deepen the flavor considerably without making the risotto taste like anchovies).
6. Add rice, lemon zest, and juice; stir to coat rice with the leek mixture.
7. Add just enough stock to cover rice and reduce heat to maintain a simmer.
8. Cook uncovered, stirring constantly.
9. Continue to add wine, stock, or clam juice to keep the rice just covered (don't add more than 1/2 bottle of clam juice, however; it will overpower the other flavors).
10. After about 10 minutes, add the thyme (the rice should be about half cooked).
11. Cook the rice until it is al dente.
12. When rice is done, add shrimp, scallops, and calamari and cover with rice.
13. After a few minutes, stir in the butter.
14. Risotto should be soft and creamy; if it is sticky, add stock or wine.
15. Remove to a serving dish.
16. Serve with crusty bread and Parmesan to taste.
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